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Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples
(Association of Food Scientists and Technologists of India, 2015-12)
Little information is available regarding the incorporation of dietary fiber into edible films and coatings. In this work, apple fiber and inulin were incorporated into polysaccharide-based (alginate, pectine and gellan ...
Innovative Integration of Arrayan (Luma apiculata) Extracts in Chitosan Coating for Fresh Strawberry Preservation
(MDPI, 2023)
Strawberries are a rich source of vitamins and antioxidants, among other nutrients, but they are highly susceptible to mechanical injuries, dehydration, and microbial spoilage, and thus have a limited post-harvest shelf-life. ...
Edible coating utilization the chitosan base to improve melon shelf life minimally processed
(Federal Inst Amapa, Campus Macapa-ifap, 2016-07-01)
Edible coatings may contribute to extend the shelf life of fresh-cut fruits by reducing moisture and solute migration, gas exchange, respiration, and oxidative reaction rates, as well as by reducing physiological disorders. ...
Effect of the combined application of edible coatings and osmotic dehydration on the performance of the process and the quality of pear cubes
(Wiley Blackwell Publishing, Inc, 2021-12)
The objective of the present work was to evaluate the combined effect of the application of edible coatings (sodium alginate and low methoxyl pectin) and different osmotic dehydration conditions (sucrose solution: 40 and ...
Characterization of starches isolated from Colombian native potatoes and their application as novel edible coatings for wild Andean blueberries (Vaccinium meridionale Swartz)
(MDPI AG, 2019-11-25)
Andean blueberry is a promissory fruit native to South America. The current work aimed to characterize starches isolated from Colombian native potatoes and to evaluate the effect of the application of starch edible coatings ...
Application of edible coatings to improve global quality of fortified pumpkin
(Elsevier, 2016-02)
A refrigerated ready-to-eat food fortified with iron (Fe) and ascorbic acid (AA) was produced using pumpkin (Cucurbita moschata Duchesne ex Poiret) and applying a dry infusion process. It was observed that the presence of ...
Influence of polysaccharide-based edible coatings as carriers of prebiotic fibers on quality attributes of ready-to-eat fresh blueberries
(John Wiley & Sons Ltd, 2018-05)
BACKGROUND: Little information is available regarding the effect of dietary fibers added into edible coatings on quality attributes of ready-to-eat fruits. The aim of this study was to evaluate the effects of sodium alginate ...
Enhancement of quality and stability of dried papaya by pectin-based coatings as air-drying pretreatment
(Springer, 2015-06-01)
Edible coatings have rarely been studied as a pretreatment for air-drying process. Hydrocolloid-based coatings possess good barrier properties to gases, are soluble in water, and can incorporate additives such as ascorbic ...
Biodegradability of antimicrobial edible films and coatings: what's the real thing?
(Juniper Publishers, 2019-05)
Most food products are susceptible to chemical deterioration and microbiological spoilage and therefore represent a high risk for consumer health and also to food producers’ economy. Moreover, the presence of food-borne ...